De cecco basic info power point

De Cecco Pastasince 1886

De Cecco Location Headquarters & Production Unit

De Cecco Headquarters and Production Unit are located in an ideal setting in the Abruzzo region, bordering the National Park ‘Maiella’

• 1100 Employees – 425 Million Euro, with about 50% of total

sales coming from export.

• Headquarters at Fara San Martino and Pescara (Abruzzo,

Italy) and 4 branch offices in US, UK, Germany and France.

• Began producing pasta in 1886; first introduced into the US in

1893 at Chicago World Fair where our Vermicelli won World

Certification

• 2 Plants, one at Fara San Martino and one at Ortona at about

50 km distance from each other:

– Fara San Martino:

• Daily production of 600 tons of pasta

• 12 production lines

• Our own De Cecco mill next to company

• 1000 Tons of grain milled/day

– Ortona:

• Daily production of 110 tons of pasta (mainly

pasta with eggs)

• 7 production lines

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Headquarters & Production – Fara S. Martino (Italy)

Production

Mill

Grain Storage

Fresh Mountain Water

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De Cecco is #1 Ranked Import Brand in the U.S.

US IMPORT BRAND SALES

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Nielsen – 52 weeks ending April 17, 2010

De Cecco is also the #1 Premium Pasta Brand in Italy

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update

Independent Testing

De Cecco Spaghetti Awarded 1st place:

Cook’s IllustratedSpaghetti Product TestJanuary 2012

< this Italian import boasted “clean wheat flavor” and a “firm, ropy quality”; in fact, the lab confirmed these standards as the strongest of all the samples, with the lowest percentage of “cook loss”. The texture was just as good when we added sauce – “firm”, with “good chew”. >

• IFS (International Food Standard)• BRC (British Retail Consortium)• Quality System Certificate

(ISO9001:2000)• HACCP (Hazard Analysis and

Critical Control Point)• Kosher Certificate• Social Accountability Certificate

SA8000

De Cecco - Certifications

DNV Product Certifications,The ONLY pasta company in the

world havingobtained THIS product

certification

Dnv 5

The high gluten protein quality to ensure a perfect firmness of pasta during cooking;

High particle size semolina to preserve the wholeness of gluten and flavor;

Kneaded with cold water from “De Cecco Spring®” no higher than 15˚Celsius that ensures a sweeter taste and better firmness during cooking;

Use of the purest semolina flour that arises from milling only “the heart of the grain”, the sweetest and richest part;

THE 7 PARAMETERS OF PRODUCT CERTIFICATION

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Slowly dried at low temperatures (for some shape more than 36 hours) to preserve the natural characteristic of our semolina flour, taste and performance;

Coarse bronze drawing to give pasta the ideal roughness that makes it adhere perfectly to sauces; also allows for more even cooking to reach al dente

The best held to the over-cooking of Spaghetti shape if cooking lasts more than 20% of time. The Spaghetti maintain unchanged elasticity, consistencyand do not stick together.

THE 7 PARAMETERS OF PRODUCT CERTIFICATION

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The long way to the Perfection of Taste

Best Durum Wheat Selection

• De Cecco uses wheat with the highest gluten index possible (not less than 70), a key reassurance of quality.

• De Cecco selects the highest quality wheat from all over the world and must meet certain parameters before it is considered for production. Even during production our standards are significantly higher than our competitors to the point that often times we eliminate some wheat in the middle of the process because it has not passed certain standards for our product. We then sell this raw material to other pasta companies in Italy or to farmers for animal feed.

- Gluten is the most important protein. It guarantees elasticity and a better cooking performance (enables to cook perfectly ”al dente”).

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The 5 milling products

Only Semolina:At De Cecco we exclusively make

pasta with the heart/kernel of wheat even if we have a minor rendering

(not more than 67% vs. at least 75% for most other pasta producers) and,

obviously, higher costs. Of the possible 80% semolina available from milling we use only 60%. Companies

such as Barilla USA use “durum flour” which in Italy when used the

product cannot be classified as “pasta”. De Cecco has always chosen

to sacrifice quantity for superior quality, consistently obtaining a low ash content pasta with an intense

wheat fragrance.

Bran 15%Flour residual 12%Flour 4,5%Semolato 1,5% OthersSemolina <67% De Cecco

Blé Dur


Mild Grinding

semolina “Semolato”

Flour “Farinaccio“ “Bran”

Durum Wheat

Animal Foodonly

Animal Foodonly

BreadFlour

orlow

qualityPasta

(Barilla USA,Zerega)

BreadFlour

orlow

qualityPasta

(Barilla USA,Zerega)

Low Quality

Thin Pasta

Semolina

Low Quality

Thin Pasta

Semolina

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A long way to the Perfection of Taste

High Semolina Diameter

• The semolina which De Cecco produces in its own Mill presents a higher diameter than what most other pasta producers use.– The fast drying & high temperature process requires thin

semolina and/or durum flour to speed up the process– We only use thick semolina because in this way we keep the

starch structure intact. – This choice requires more water during the mixing process and a

longer and slower drying process– The rule of thumb is, “If you do not have your own mill then you

do not control the quality of the product.”

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Kneading of fresh semolina with cold spring water

• Semolina is kneaded exclusively with pure, cold water coming from the natural springs located all around our production plant which is at a temperature lower than 15° C

– This approach requires much more water & time to mix cold water and semolina.

– This procedure ensure a naturally sweeter taste and as well as a better cooking performance

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The cool, natural water from the DE CECCO Springs ensures a natural sweeter taste to the final product and preserves flavor (heat = flavor loss)

The long way to the Perfection of TasteDe Cecco Springs

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• The bronze plates and bronze drawings provide the pasta sheet a rough surface and porosity to allow the water to absorb into the pasta during cooking and to perfectly capture the sauce or the condiment.

• De Cecco changes its bronze drawings religiously according to a certain number of production hours for each individual cut. This guarantees that the texture of the pasta will be the exact same for every batch of pasta.

• However, use of the Bronze Plates and Bronze Drawings require longer production times and higher costs.

• All De Cecco pasta formats are drawn in bronze


Bronze Drawing

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High temperature Drying


Slow Drying at low temperatures

• The drying procedure is very slow, using temperatures lower than 65°C.• In general, Teflon, durum flour pasta is dried at high temperatures damaging the wheat

protein content evidenced by a darker yellow colour of the product. This also “sears” the pasta and creates a hard outer shell which makes it difficult to cook and thus find “al dente” texture. Think of the white foam that boils over the pot when cooking a high-heat pasta. That’s loss of product and taste.

• De Cecco applies drying times of at least 18 hours for spaghetti and as long as 36 hours for several other pasta shapes (industry standard is between 45 minutes and 90 minutes).

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Benefits Summary

• Holds shape longer; virtually no waste from broken pieces or long pieces that have clumped together

• Supreme performance for baked pasta dishes; pasta holds up to deck oven temperatures for baking without cracking or unfolding

• Sweeter, more natural taste; complements sauce better than competitor simply because our pasta tastes better.

• Sauce sticks to pasta far better than to any Teflon/durum flour pasta product; allows an operator to consider using less sauce on each dish

• Better al dente cooking because of low-heat drying process – (Certified for 20% overcook); this gives advantage to operator to determine al dente level and will hold in cold storage for up to 5 days

• Yield is normally 10% - 15% higher (when applying “cook and chill”) in both weight and plate coverage; this allows an operator to use fewer ounce portions which in the end completely offset increase in De Cecco case cost.

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